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Quality of raw materials is a decisive factor in determining the efficiency of processing operations and the safety, shelf life, and acceptability of the final food product. In food processing, raw materials must be evaluated through a set of physical, chemical, microbiological, and sensory parameters to ensure consistency and suitability for specific processing methods. Physical characteristics relate to the measurable and observable properties of raw materials. These include size, shape, weight, density, and structural integrity. Uniformity in size and shape is important because it ensures even heat transfer during operations such as drying, blanching, or cooking. Texture and firmness influence handling, transportation, and mechanical processing such as peeling or slicing. Colour is another critical physical parameter, as it indicates maturity and freshness; ___ ____ ______ ___ ________ _____.
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